BBQ Pork Spare Ribs


 
Ryan P.K.

Ryan P.K.

TVWBB Pro
This will be the first time to smoke spare ribs. I was wondering if I have to do anything different then baby back ribs? I like to smoke my bb ribs at 225, for 3 hrs. Do I need to just my time or my temp? I also like to use cherry wood with my bb ribs. Do you recommend using different type of wood? I will display some pics later of the results.
 
Hi Ryan,
Welcome! I have not tried smoking anything but baby back ribs and pork shoulder. I just found it curious that you can smoke ribs in 3 hours. It usually takes me about 6-7 hours to smoke baby back ribs on the WSM.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan P.K.:
This will be the first time to smoke spare ribs. I was wondering if I have to do anything different then baby back ribs? I like to smoke my bb ribs at 225, for 3 hrs. Do I need to just my time or my temp? I also like to use cherry wood with my bb ribs. Do you recommend using different type of wood? I will display some pics later of the results. </div></BLOCKQUOTE>

Hello Ryan, The spare ribs are a little more meatier than the baby backs, so you will want to cook them a little longer, 4-5 hrs at around 230-240 degrees. Cherry wood is good to use, try using maple or apple. good luck
 
Ryan,

Are you buying them (or having them) trimmed St. Louis style? Or are you trimming them yourself? The presentation comes out a lot nicer (they come out looking like big baby backs).

How many racks you doing?

Do you and your guests like them fall off the bone tender? I'm guessing no because 3 hours at 225 will not get baby backs that tender (unless maybe you are foiling after 1 hour into the cook or something)?

I do like ribs fall off the bone tender, the last spare cook I did went kinda like this:

3.5 hours at avg 225 temp
foiled the ribs, on another 2 hours, avg temp 275 (300 for first 30 minutes)
removed from foil and back on to firm up 30 minutes, 275 avg temp.

If you don't want fall off the bone, reduce the foiled time from 2 hours to 1 hour.

Todd
 
I second the St. Louis trim, now my absolute fav. My last cook went someting like 3 hours at 250 grill temp, foil for 45 minutes, another hour unfoiled and they were nearly falling off the bone - still a bit of bite, just how I love them. Spray with apple juice a few times and a bit of juice in the foil. Combo apple wood/hickory mix I love for pork.
 
Ryan,

When I cook ribs I never foil them, not because I don't like fall of the bone( I do infact like fall of the bone) it is because I practice for competitions. I have only had my WSM for about two months now and used it about 10 times( I also have an offset and a brinkmann bullet). The 2nd time I used the WSM, I cooked 3 racks of spares which I trimmed myself, the were the best ribs I have ever done in the 6+ yrs I've been BBQing.
I prepped the ribs the night before, and let them sit in the dry rub over night. the next day I used 1 full chimney of unlit charcoal, 1/2 chimney of lit, and about 4 chunks of hickory. The cooker temp. was about 240. I put the ribs on and cooked them for 4 hrs, the last hr I glazed them with KC masterpiece original and honey(very common and easy). The meat did not fall of the bone, rather it could be bitten off easily with only the place that was bitten came off. they were very tender and juicy. hope that this helps.
 
My experience is pretty much the same as Don's comments up thread as far as time/temp. I have pretty much always cooked spares, BB are the exception in my case. I like them because they are heavier/more meat and I think have better flavor. That said I have pretty much switched over to St. Louis cut after the last 4 or 5 cooks. It's a great presentation, they cook faster, and I like having the tip and skirt meat for pulled rib meat, cooking in beans or chili, etc or mixing in with my pulled pork.

It is easy to dress your own ribs St. Louis style, otherwise ask your butcher to do it for you.

Chris Allingham has an awesome video guide he's done, you can find it here:

http://www.youtube.com/watch?v=Hks-J1pJ7xQ

Very easy. Basically - you cook them the same and cook till done is all.
 
I'm new here but have been lurking quite awhile. I mainly cook pork spares this way. Hickory or Oak with Cherry. I never use minion method for short cooks. No water pan (or foiled if you must) @ 275. At 2 1/2 hour mark I take a look and if they look good--they almost always do--I foil for 45 min to 1 hour. Unwrap and finish--total about 4 hrs and these ribs are always fabulous. Usually do 2 spares & 1 baby back in rib rack--baby back finishes a little earlier.
 
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